While the Instant Pot is our go-to for preparing millet, it’s certainly not the only way to get perfect millet every time! Today we’re sharing how to cook FLUFFY millet on the stovetop with just 1 pot and 30 minutes required.
Enjoy this protein-packed, gluten-free whole grain in stir-fries, bowls, salads, cakes, and beyond!
What is Millet?
Millet is a gluten-free grain that comes from a plant in the grass family. There are several varieties of millet, but the most commonly grown and what you’ll find in most US grocery stores is pearl millet. Archaeologists have found evidence that this variety of millet has been grown in Africa as far back as 8,000 years ago. Millet has also been an important crop in China, Korea, and India for thousands of years (source).
When it comes to nutrition, millet is a powerhouse grain. Compared to most other grains, millet has more calcium and essential amino acids (the building blocks of protein). It also contains B vitamins, fiber, phosphorous, magnesium, and iron.
How to Cook Millet
To cook millet on the stovetop, use a ratio of 1 cup dry millet : 2 cups liquid. Simply add the two to a saucepan and bring the mixture to a boil.
For the liquid, you can either use water for a neutral flavor or vegetable broth for more flavor if serving alongside or in savory dishes.
Once it’s boiling, you’ll cover and simmer for 18-20 minutes until the liquid is absorbed. Then fluff it with a fork, cover again, and let it rest for 10 minutes. This allows the grains to absorb any remaining water and become extra fluffy!
We hope you find this guide helpful! Follow it for millet that’s:
Fluffy
Nutrient-packed
Versatile
Quick & easy
& Perfect every time!
It’s delicious in stir-fries, bowls, salads, cakes, and more!
More Helpful How-Tos
- How to Cook Quinoa
- How to Roast Cauliflower
- A Guide to Making Dairy-Free Milk
- How to Stock Your Pantry (Beginner’s Guide)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
How to Cook Millet (Perfect Every Time!)
Instructions
- To a small saucepan, add millet and water or vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes or until liquid is absorbed and millet is fluffy. Fluff with a fork, then cover and let rest for 10 minutes before serving.
- Enjoy immediately in stir-fries, bowls, salads, cakes, or as a side to nearly any main. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a skillet on the stovetop, adding oil or coconut aminos as needed to prevent sticking.
Video
Notes
*Nutrition information is a rough estimate calculated with water.
Terry R. Masters says
Thanks so much for making it so easy for this 77-year-old dude!
Portland, OR
We’re so glad the recipe felt easy, Terry! Thank you for sharing!
D says
Wonderful thank you. Millets should always be soaked to get all the fiber from it. Please look up vodeos by Dr Khadar drom India, a scientist who is tirelessly advocating millets and its goodness. Ot is an eye opener on how we are eating millets all wrong.
Cori Roth says
I like to toast my millet either dry in the pot or with a little olive oil before adding water or broth. It imparts a deeper flavor and the kitchen takes on the aroma of popcorn.
That sounds lovely! Thank you for sharing, Cori! xo
Kozy says
Hi! Thank the stars you have this straight forward way to make millet… I have some wonderful Fox Millet from India (super popular there) I finally used.
*thank you Dana!*
However, besides the basic, and the obvious pilaf/pulao, is there anything else in your storage chest of recipes that uses millet? I’m thinking patties, stuffed peppers, croquettes (!), a base for taco filling, a loaf…?
Many MANY thanks for your food-guidance over the years… I still get jaw dropping reactions from your ‘Parmesan’ recipe (I just sub half the salt with smoked salt 😉)
Kozy
Toronto
Aw, thank you for your sweet words, Kozy! We’re so glad our recipes have been helpful! Your ideas all sound so delicious. Another thing we love to make with millet is this Creamy Vanilla Millet Porridge.
Jessica says
This worked GREAT! Thank you :)
Yay! Thank you for sharing, Jessica! xo
Dan says
You are correct. My millet was not hulled -sorry.
Dan
Thanks for the update, Dan!
Daniel Cahill says
I cooked it as you instructed but it was no way done. I went on to cook it for an hour until it softened. Next time I will soak overnight.
Hi Daniel, sorry it didn’t work out for you! Is it possible you’re using millet that’s not hulled? Or another variety that looks different than the photos?
This is the fluffiest, most delicious way to cook millet! I have struggled with this grain for years. The back of my millet bag had me using almost double the amount of liquid. No wonder I thought this tasty little grain wasn’t for me! Thanks for the awesome recipe MB!
Reina says
This is not the way I cook it. My family eats millet often, my mom made it and her mom made it. I am 50 and have made it more times than I could possibly count.
I roast it in a pan on medium heat until it turns brown and pops in the pan. This adds a nutty complex flavor and my water is 1 to 1.5 not 1 to 2. Bring to a boil with a pinch of salt and simmer for 12 min. Maybe its where I live but that 1 to 2 ratio would make a sticky gross pot of mush.
raven says
I think it is were one may live* I have lived in the mountains, plains, as well as by the sea* it does cook great in lower levels just like this*
It is so great that there are so many ways to cook Millet the magical seed* * have a blessed day*
Dbox says
I think it had to do with how fresh the grain is. Just like dried beans. If they’re fresh they’ll cook quickly, if not it can take hours.
Angela says
Do you soak before cooking
arjun says
only if the pearls are old/overdried
Barbara says
Your instructions for cooking millet in an instant pot are a nice addition but i have a Ninja 11in1 -could you tell me if the temperature should be high, medium or low please?
Hi Barbara, we don’t have experience using the Ninja 11 in 1, so we’re not sure. Perhaps another reader will be able to chime in?
Tuesday says
I’ve never succeeded with cooking millet. Even using this method it just goes into a sticky lump…
Hi, what type of millet are you using? Does it look similar to what we used? Another option is to use the Instant Pot (it’s pretty hard to go wrong with that method). Hope that helps!
Emma Brown says
What form is this type of millet eg is it seeds or flakes?
Seeds! You can check out the second photo on the page for reference.
Heather says
I find that millet needs to be rinsed. I always wash it well in a jar with a sprout screen lid and then let it soak overnight in purified water before I cook it.